Some exotic juices are claiming “superfruit” status, for their high vitamin, mineral and phytochemical supernutrient properties.  Many provide antioxidants which reduce damage caused by free radicals which are a major cause of disease and ageing. 

Goodbye orange squash, hello sophisticated cordials, which are generally made from fruit (no additives) and are much more ‘grown up’ with less sugary flavours and virtually no additives.  But they are more expensive by far (of course!).

Drinking outside, in hot weather (please may we!!) or with a bar-b-q, chilled red wine is just the thing. You can’t expect to be able to chill all reds – most are too big and beefy and should be served ‘at room temperature’, i.e. at the ambient temperature in which you are going to drink them.

Affordable fizz is this week’s topic and how to open a bottle without losing it in a Grand Prix shower of foam is a good place to start. Jilly talks to Nigel about the less expensive sparkling wines that deserve to be appreciated in their own right and not as second best to champagne.

Jilly's topic this week is wheat beer. Hear about the origins of this "champagne of beers" and how its early development was thwarted by the 16th century German purity law which stipulated that only barley, water and hops could be used in brewing.

The key thing with buying rosé is to get it as young as possible. There are very few exceptions to this rule (a notable one being Champagne). Modern rosé is made using the latest techniques designed to preserve the freshness of the fruit in the wine.

How to tell when wine is corked is one of Jilly's topics this week - watch out for the musty aroma of damp swimming gear left in the boot of the car.

She also looks at the pros and cons of bottle closures of all sorts, from natural cork, to plastic 'severed digits' and screw tops.

Over the past two years, cider has seen its fortunes completely reversed; having been seen as a drink in decline, the cider image and market has been completely invigorated.. It is now a hip drink...

For English Wine Week Jilly explores the history of wine making in this country from mediaeval times to the present day and comes up with some English wines to be proud of. Common characteristics of English wine "styles" include a floral bouquet and a crisp, fresh taste.

To mark the start of National Vegetarian Week and the Cambridge CAMRA beer festival, Jilly Goolden talks about vegetarian drinks and what actually goes into wine and beer. Many of them contain animal products or have been refined using them - a fact that does not have to be mentioned on the bottle.